@article{perez-diaz_hayes_medina_webber_butz_dickey_lu_azcarate-peril_2019, title={Assessment of the non-lactic acid bacteria microbiota in fresh cucumbers and commercially fermented cucumber pickles brined with 6% NaCl}, volume={77}, ISSN={["1095-9998"]}, DOI={10.1016/j.fm.2018.08.003}, abstractNote={Limited documentation of the cucumber fermentation microbiome has impeded the understanding of the role of microbes on the quality of finished products. We characterized the microbiome of fresh and fermented cucumber samples using culture dependent and independent techniques, with an emphasis on the non-lactic acid bacteria (non-LAB) population. Insubstantial microbiome variations were observed among fresh cucumber types with Rhizobium (31.04%), Pseudomonas (14.08%), Pantoea (9.25%), Stenotrophomonas (6.83%), and Acinetobacter (6.5%) prevailing. The relative abundance of LAB remained below 0.4% and 4.0% on fresh cucumbers and day 3 of the fermentations brined with 6% sodium chloride, respectively. Fermentation cover brine samples collected on day 1 harbored Pseudomonas, Pantoea, Stenotrophomonas, Acinetobacter, Comamonas, Wautersiella, Microbacterium, Flavobacterium, Ochrobactrum and the Enterobacteriaceae, Citrobacter, Enterobacter and Kluyvera. Plate counts for presumptive Klebsiella and Pseudomonas from fermentation cover brine samples reached 2.80 ± 0.36 and 2.78 ± 0.83 log of CFU/mL, respectively, in 30% and 60% of the nine tanks scrutinized with selective media. Both genera were found in cover brine samples with pH values at 4.04 ± 0.15. We aim at elucidating whether the low relative abundance of non-LAB in commercial cucumber fermentations, in particular Pseudomonas and Enterobacteriaceae, impacts the quality of fermented cucumbers.}, journal={FOOD MICROBIOLOGY}, author={Perez-Diaz, Ilenys M. and Hayes, Janet S. and Medina, Eduardo and Webber, Ashlee M. and Butz, Natasha and Dickey, Allison N. and Lu, Zhongjing and Azcarate-Peril, Maria A.}, year={2019}, month={Feb}, pages={10–20} }
 @article{huggins_minrovic_corey_jacobs_melander_sommer_zurawski_melander_2017, title={1,2,4-Triazolidine-3-thiones as Narrow Spectrum Antibiotics against Multidrug-Resistant Acinetobacter baumannii}, volume={8}, ISSN={["1948-5875"]}, DOI={10.1021/acsmedchemlett.6b00296}, abstractNote={With only two new classes of antibiotics developed in the last 40 years, novel antibiotics are desperately needed to combat the growing problem of multidrug-resistant and extensively drug resistant bacteria, particularly Gram-negative bacteria. Described in this letter is the synthesis and antibiotic activity of 1,2,4-triazolidine-3-thiones as narrow spectrum antibiotics. Optimization of the 1,2,4-triazolidine-3-thione scaffold identified a small molecule with potent antibiotic activity against multiple strains of multidrug-resistant and extensively drug-resistant Acinetobacter baumannii. This small molecule also shows single dose, in vivo activity in a Galleria mellonella infection model with A. baumannii and represents a promising start in the development of a class of drugs that can target this bacterial pathogen.}, number={1}, journal={ACS MEDICINAL CHEMISTRY LETTERS}, publisher={American Chemical Society (ACS)}, author={Huggins, William M. and Minrovic, Bradley M. and Corey, Brendan W. and Jacobs, Anna C. and Melander, Roberta J. and Sommer, Roger D. and Zurawski, Daniel V. and Melander, Christian}, year={2017}, month={Jan}, pages={27–31} }
 @article{medina_perez-diaz_breidt_hayes_franco_butz_andrea azcarate-peril_2016, title={Bacterial Ecology of Fermented Cucumber Rising pH Spoilage as Determined by Nonculture-Based Methods}, volume={81}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.13158}, abstractNote={Abstract}, number={1}, journal={JOURNAL OF FOOD SCIENCE}, author={Medina, Eduardo and Perez-Diaz, Ilenys M. and Breidt, Fred and Hayes, Janet and Franco, Wendy and Butz, Natasha and Andrea Azcarate-Peril, Maria}, year={2016}, month={Jan}, pages={M121–M129} }
 @article{kyung_medina pradas_kim_lee_kim_choi_cho_chung_barrangou_breidt_2015, title={Microbial Ecology of Watery Kimchi}, volume={80}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.12848}, abstractNote={Abstract}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, publisher={Wiley-Blackwell}, author={Kyung, Kyu Hang and Medina Pradas, Eduardo and Kim, Song Gun and Lee, Yong Jae and Kim, Kyong Ho and Choi, Jin Joo and Cho, Joo Hyong and Chung, Chang Ho and Barrangou, Rodolphe and Breidt, Frederick}, year={2015}, month={May}, pages={M1031–M1038} }